R. O. D. Baked Pork Tenderloin

This is one of my favorite recipes to make. It actually comes from an old Weber recipe book that we bought close to 30 years ago with our kettle grill. I made it yesterday with some buttered parsley baby potatoes from my summer garden, yummy.

Baked Pork Tenderloin

2 whole tenderloins (about 1# each)
1 chicken or vegetable bouillon cube
2 tbsp. flour
1/4 tsp. pepper
1/2 lb. fresh mushrooms, cleaned and sliced (I like Baby Bella sliced mushrooms, richer flavor)
1/2 c. butter
1 c. chopped celery
3/4 c. water (keep on the cool/warm side so it does not lump up when stirring in the flour)
1 tsp. salt
1/4 c. sherry
1 med. onion, chopped

Preheat oven to 325º F.

Lightly brown pork in butter in skillet. Place meat in shallow baking dish (I used a 3” deep 9x13 throw away aluminum pan and then recycled it). Add mushrooms, celery and onion to skillet and coo****il onion is tender, about 5 minutes. Crush bouillon cube in water and stir until dissolved. Stir into flour, salt and pepper; blend until smooth. Add to vegetables. Coo****il thickened, stirring constantly. Stir in sherry. Pour sauce over meat; cover baking dish with foil and place in oven. Slice meat and serve with sauce. Yield 6 servings.

This cooks real fast so stay close to the oven/kitchen. I like my pork on the slightly pink side and about internal temp of 170º tops. You will probably only need to cook for 45 minutes at the most.

Big PS here - it is not real low calorie with all that butter in it. You can use margarine in it as the recipe says either or but I cannot vouch for what it will taste like as I am only a butter user. I highly dislike margarine and its flavor.